Sectors of the AFI
Sector involving growing and harvesting crops and raising animals for food.
Agriculture and fisheries sector
The term for the number of people available to work in the food industry
Labour force/workforce
The purpose of food legislation.
To protect consumers by ensuring food is safe, suitable and accurately labelled, and that food businesses meet required food safety standards.
The process that uses microorganisms to preserve food.
Fermentation - uses microorganisms such as bacteria and yeast to produce foods such as yoghurt, cheese, bread and fermented vegetables.
QA stands for
Quality assurance.
The sector that transforms raw ingredients into products like bread and canned goods.
Food processing and manufacturing sector.
Levels of operation in the AFI.
Household, small enterprises, large businesses and multinationals.
Organisation responsible for developing the Food Standards Code.
Food Standards Australia New Zealand (FSANZ) develops the Australia New Zealand Food Standards Code.
The benefits and limitations of HHP.
Benefits:
Limitations:
The main types of food safety hazards
Physical, chemical and biological
The sector that includes supermarkets, specialty food stores and online grocery businesses.
Food retail sector
Aspect of the food industry involving the movement of food from producers to consumers.
Distribution
The purpose of food labelling legislation.
To ensure consumers receive accurate and consistent information about food, including ingredients, allergens, nutrition, dates and storage requirements, so they can make informed choices and use food safely.
GMO stands for
Genetically modified organism
The purpose of a HACCP.
To identify, assess and control food safety hazards throughout the food production process, helping to prevent contamination and ensure food is safe for consumers.
Contribution of the Agriculture and fisheries sector to the economy.
Producing food, creating jobs, generating export income and supporting other industries
The effect of consumer demand on the AFI.
Changes in consumer preferences, needs and lifestyles can influence what foods are produced, processed, marketed and sold. For example, demand for convenience, healthier, sustainable or culturally diverse foods can drive the development of new products and production methods.
The role of FSANZ and state/territory food authorities.
FSANZ develops and maintains the Food Standards Code, while state and territory food authorities administer and enforce food safety laws and standards, including monitoring food businesses and investigating food safety issues.
The effect of automation/robotics on food processing and manufacturing.
Automation and robotics can increase production speed and efficiency, improve consistency and precision, reduce labour requirements and improve workplace safety. However, they can also require high initial investment, specialised skills and ongoing maintenance.
Steps in HACCP.
HACCP identifies potential food safety hazards, establishes critical control points (CCPs), and sets monitoring and corrective actions to prevent, eliminate or reduce hazards to a safe level.
The relationship between the sectors of the AFI.
Each sector depends on the others. For example, farmers need processors to purchase their wheat, manufacturers need raw materials from farmers, and retailers and food service businesses need manufactured food products to sell or use, consumer demand then influences what each sector produces and supplies.
Influence of economic factors on food production and consumption.
Economic factors such as costs, income, prices, employment and profitability can affect the price of producing food, food prices and consumers’ ability and willingness to purchase food.
The affect of food legislation on food manufacturers.
It requires compliance with food safety, labelling, processing and hygiene standards, which can increase production costs, record-keeping and regulatory requirements.
Precision agriculture
Precision agriculture uses GPS, sensors, drones and data technology to monitor and manage crops and livestock more accurately, allowing farmers to apply water, fertilisers, pesticides and other resources where and when they are needed.
Reasons for a food product recall.
Food product recalls occur due to a defect in the quality of the food which:
present a risk to public health and safety
poses a threat to public health and safety